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Protein Stabilized Food Emulsions
Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in the stabilization of these colloidal systems. In the fresh milk, soluble proteins are immunoglobulins. Homogenization of milk increases emulsion stability because it reduces the size of fat globules and because newly formed casein submicelles displace the immunoglobulins and adsorb to fat globules.
What are the properties og Gels? Polysaccharides, proteins or colloidal complex particles, such as caseinate micelles form gels at levels of 10% or less. Gums, pectin and gela
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COMPOUN D EPITHELIA (MULTILAYERED EPITHELIA) - These are made up of more than one layer of cells. The compound epithelia may be stratified and transitinal. 1 .
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